how fast this recipe takes to cook simply depends on what type of noodles are used and how long they take to cook. i use fresh thin egg noodles, which take about a minute-ish in boiling water, so for me the recipe takes about five minutes to complete. any type of noodles will work though, including rice noodles (for GF) or ramen (with the spice pack removed).
- 1 serving of noodles
- 1 egg
- 1 heaping tablespoon of peanut butter (or almond butter)
- 1/2 tablespoon of hoison sauce (hoison is preferred but teriyaki would probably do the trick)
- handful of greens (such as bok choy, chard, or spinach) (optional)
- olive oil
Start boiling your water in a small saucepan. Cook your noodles according to package instructions.
Put peanut butter and hoison sauce in the bowl you’ll be eating out of. Mix them together so they are pretty much incorporated.
Heat a small saucepan. When it’s hot, add olive oil, and then crack your egg. Cook it sunny side up, so the yolk is nice and soft. (If you’re not sure how to do this, there are a lot of helpful YouTube videos, just try searching “perfect sunny side up eggs.” There’s even some on how to do this in a microwave.)
When you noodles are about 30 seconds away from being done, add you’re greens if you’re using them. After 30 seconds, strain the noodles and greens, and add them to your bowl with the peanut sauce. Add the egg on top. Break the yolk and mix it around with the noodles, making sure that everything gets coated in the peanut sauce and yolk. Then go ahead and eat!
[Note: if you plan on omitting the egg or cooking it so that the yolk isn’t soft, then I’d recommend adding a little bit of liquid to the peanut butter/hoison mixture, so that it’s thin enough to spread across the noodles. I wouldn’t add anymore than a tablespoon of liquid!]